Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Jalal Dehghannya"'
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e19166- (2023)
In recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quali
Externí odkaz:
https://doaj.org/article/4d4919de165d4fd390133ff66656c2fd
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100305- (2023)
This study aimed to investigate the effect of pulse ratio and microwave power during drying of red beetroot using combined intermittent microwave – hot air at low temperature (40˚C). A significant decrease in drying time was observed by increasing
Externí odkaz:
https://doaj.org/article/1910ab25c84c416597fef7232e9338c5
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100075- (2022)
The high surface-to-volume ratio and porosity of foam during foam-mat drying shorten the drying process and improve dried powder quality. Therefore, foam-mat drying has caught the attention of researchers as an effective method in sticky, heat sensit
Externí odkaz:
https://doaj.org/article/e2ca146635724f0eac45ba2feb6ef392
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 4, Pp 365-382 (2016)
Beta-carotene is one of the most important types of functional compounds, antioxidant and precursor of vitamin A which can be find in plant based products. The enrichment of food with beta carotene is difficult due to its hydrophobic nature and low s
Externí odkaz:
https://doaj.org/article/3032c9d51af1469887672b4659b8fe14
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 2, Pp 183-196 (2015)
The aim of this study was to investigate the effects of process conditions as well as ultrasound and microwave pretreatments on shrinkage of potato strips during deep-fat frying process. Ultrasound pretreatment was performed at frequencies of 28 and
Externí odkaz:
https://doaj.org/article/053e414c89fb4ee89da089430296cbbc
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 1, Pp 35-52 (2015)
Ultrasound is one of the emerging technologies that its application in drying foodstuffs aimed at reducing the time needed to process and improve the quality characteristics of dried product is growing day by day. In this study, the simultaneous effe
Externí odkaz:
https://doaj.org/article/07bafe31c17e43f0bdbc5c70b683085e
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 4, Pp 323-338 (2014)
The aim of this study was to investigate the influence of ultrasound and blanching pretreatments on oil uptake and to model them on potato slices during deep-fat frying. Ultrasound pretreatments were applied at 40 kHz for 20 and 40 min and blanching
Externí odkaz:
https://doaj.org/article/b07ca228325848c1921ccae82f4773c1
Autor:
Nasrin Jamshidi Kaljahi, Babak Ghanbarzadeh, Jalal Dehghannya, Ali Akbar Entezami, Mahmoud Sowti khiyabani
Publikováno v:
علوم و تکنولوژی پلیمر, Vol 27, Iss 3, Pp 192-179 (2014)
The starch-based films have some disadvantages such as weak mechanical and poor water barrier properties that restrict their applications in food packaging. In the present research, to improve the properties of the starch films, a constant level of c
Externí odkaz:
https://doaj.org/article/be88421852d14ccea81628fdb22342bd
Publikováno v:
علوم و تکنولوژی پلیمر, Vol 26, Iss 3, Pp 232-221 (2013)
The aim of this study was to investigate the rate of water vapor permeability (WVP) and moisture sorption of starch-montmorillonite (MMT) nanocomposite films. The nanocomposite films were prepared using the casting method andglycerol was used as a pl
Externí odkaz:
https://doaj.org/article/2a2fc91e249548ab90011460cb01d2a7
Publikováno v:
علوم و تکنولوژی پلیمر, Vol 26, Iss 4, Pp 302-291 (2013)
Oleic acid was used as a hydrophobic agent to modify cellulose nanofiber (CNF) and the reaction time and fatty acid content were tested in relation to the hydrophilic properties of the products as well as the physicochemical properties of CNF. It was
Externí odkaz:
https://doaj.org/article/909147804b3347eab616c11716508a1b